Recipe: Quinoa Fried Rice

I'm on an asian food kick after spending some time with my family so have been trying out asian food recipes this week. 

Here's a healthy spin on fried rice (quinoa instead of rice) that I found at the following site:

http://www.cookingforkeeps.com/2013/03/27/quinoa-fried-rice/#more-4218

To add a little kick, add some chopped kimchi to the rice while you are cooking it or serve it with a side of kimchi. In addition to kimchi, I've been serving this fried rice with korean bacnchan (side dishes) such as pickled radish, fish cake, and seaweed. 

Quinoa Fried Rice - 4 servings

Ingredients

• 1 cup quinoa
• 1 1/2 cups water or low-sodium chicken stock
• 1/2 small onion, chopped
• 2 carrots, peeled and chopped
• 3 scallions, chopped and divided
• 3 garlic cloves, minced
• 1/2 teaspoon fresh ginger, minced
• 1 tablespoon olive oil
• 2 eggs, lightly scrambled (still raw)
• 1/2 cup frozen peas (I used edamame)
  Sauce
• 1 1/2 tablespoons teriyaki sauce
• 2 1/2 tablespoons soy sauce
• 3/4 teaspoon sesame oil

Instructions

1. Rinse quinoa a few times in cold water.
2. Bring quinoa and water/chicken-stock to a boil in a medium saucepan, then reduce to a simmer.
3. Simmer for 15-20 minutes until quinoa is fluffy (water has evaporated). Remove from heat and let seat for five minutes or so. Fluff with a fork.
4. Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
5. Heat 1/2 tablespoon olive oil in a large saute pan over high heat. Add onions and carrots and cook for about 2 minutes. Add in 2 scallions, garlic, and ginger and stir fry for 2 minutes. Add in the rest of the olive oil and the quinoa. Stir fry for 2 minutes. Add sauce and stir fry until incorporated, about 2 minutes.
6. Make a well in the center of quinoa, pour eggs in and scramble with quinoa. Throw in the peas and then toss everything until the peas are warmed through. Add remaining scallions and serve.

Recipe: Ginger Sauce from Life Alive (Ginger Nama Shoyu)

Life Alive is an amazing vegetarian restaurant in Cambridge. It revolutionized vegetarian foods for me (I used to imagine only salads or unhealthy veggie patties) and I realized that vegetarian dishes can be filling, tasty, and actually healthy. Whenever I eat at Life Alive, I leave energized and full. It is the best.

This sauce from Life Alive is great over a bowl of steamed veggies and rice. When I make it I pour it over the following:

• Brown rice (white rice for Jeff)
• Steamed kale
• Steamed carrots (using a bag of grated carrots)
• Steamed broccoli (I used frozen broc)
• 1/2 sliced avocado
• A bit of stir fried firm tofu
• Chopped beets
• Tablespoon of Bragg Nutritional Yeast Seasoning
• Hot sauce for some flavoring

I've used the recipe at the following link as it is most like Life Alive's sauce:
http://sarahfit.com/recipe-that-amazing-ginger-sauce-from-life-alive/

Ginger Sauce (recreated from Life Alive’s Ginger Nama Shoyu in Cambridge) 4-6 servings

Ingredients

• 2 garlic cloves, chopped
• 2 inches of fresh peeled ginger, chopped
• 1 tablespoon of Tamari Sauce (or Nama Shoyu or Soy Sauce)
• 2 tablespoons of lemon juice (about 1/2 of a lemon)
• 2 tablespoons of Tahini (sesame seed butter basically)
• 1 tablespoon of olive oil (or flax oil)
• 2 tablespoons of water

Instructions

1. Combine the first two ingredients in the food processor and blend well.
2. Add the remaining ingredients until you have a creamy consistency (add more water to have a less thick sauce)
3. Serve over food!